Kasma's Thai Barbecue Chicken

templeofthai.com

Amporn W Loveless

10 to 15 dried whole red hot chillies

4 to 6 large cloves of garlic, chopped

¼ cup white vinegar

Juice of ½ to 1 lime

3 or more tbsp fish sauce (nahm bplah), to taste

⅓ to ½ cup granulated sugar, to desired sweetness

A few cilantro leaves and/or a 1-inch section of green onion, chopped (optional)

Cut the stem tip off the dried chillies and place in a bowl. Add tap water to cover. Soak until softened (about 1/2 to 1 hour) and then chop. Reduce the garlic with a mortar and pestle to a paste. Add the chopped softened chillies. Pound well to blend. Then add the vinegar, lime juice, fish sauce and sugar. Stir well to dissolve sugar. Adjust flavors so that the sauce has the blending of salty, sweet and sour taste to your liking. Let sit for at least 15 minutes for the flavors to blend and mingle. Just before serving, add the chopped cilantro and/or green onion if you wish. Cut the stem tip off the dried chillies and place in a bowl. Add tap water to cover. Soak until softened (about ½ to 1 hour) and then chop. Reduce the garlic with a mortar and pestle to a paste. Add the chopped softened chillies. Pound well to blend. Then add the vinegar, lime juice, fish sauce and sugar. Stir well to dissolve sugar. Adjust flavors so that the sauce has the blending of salty, sweet and sour taste to your liking. Let sit for at least 15 minutes for the flavors to blend and mingle. Just before serving, add the chopped cilantro and/or green onion if you wish.

note: Note: Sauce may be made a day or more ahead of time- it keeps up to two weeks in the refrigerator.

Please visit Thai cooking instructor and cookbook author Kasma's website Thai Food & Travel for more Thai recipes and cooking tips.

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